Evaluating previous thermal treatment of chicken patties by visible/near-infrared spectroscopy

Cooking history at the center point in chicken patties was quantified in terms of both time-temperature integrated indices (C and F) and endpoint temperature (T(max)). Intact cooked patties were scanned for reflectance and transmittance spectroscopy. Reflectance resulted in better calibrations for t...

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Published in:Journal of food science 1997-07, Vol.62 (4), p.753-780
Main Authors: Chen, H. (University of Arkansas, Fayetteville, AR.), Marks, B.P
Format: Article
Language:English
Subjects:
ALIMENTOS
Biological and medical sciences
CARNE DE POLLO
chicken
CHICKEN MEAT
Cooking
FOOD ANALYSIS
Food industries
Food science
FOODS
Fundamental and applied biological sciences. Psychology
HEAT TREATMENT
Meat and meat product industries
near infrared spectroscopy
Poultry
PRODUIT ALIMENTAIRE
Scientific imaging
Temperature
thermal history
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
VIANDE DE POULET
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cited_by cdi_FETCH-LOGICAL-c5013-1b80289d6d918e2eaf4c508ca727a382e0fa0fce84f87e60dcc35962c624c0713
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creator Chen, H. (University of Arkansas, Fayetteville, AR.)
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description Cooking history at the center point in chicken patties was quantified in terms of both time-temperature integrated indices (C and F) and endpoint temperature (T(max)). Intact cooked patties were scanned for reflectance and transmittance spectroscopy. Reflectance resulted in better calibrations for the indices of thermal history than did transmittance. Three reflectance wavelength ranges, visible (400 to 700 nm), near-infrared (1100 to 2500 nm), and visible/near-infrared (400 to 2500 nm), were evaluated, and visible/near-infrared yielded the highest accuracy. The best calibration resulted in a standard error of prediction (SEP) of 0.11 log10(min) for log10C, 0.25 log10(min) for log10F, and 2.54 degrees C for T(max) on an independent validation sample set
doi_str_mv 10.1111/j.1365-2621.1997.tb15450.x
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Three reflectance wavelength ranges, visible (400 to 700 nm), near-infrared (1100 to 2500 nm), and visible/near-infrared (400 to 2500 nm), were evaluated, and visible/near-infrared yielded the highest accuracy. The best calibration resulted in a standard error of prediction (SEP) of 0.11 log10(min) for log10C, 0.25 log10(min) for log10F, and 2.54 degrees C for T(max) on an independent validation sample set</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1997.tb15450.x</doi><tpages>28</tpages></addata></record>
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subjects ALIMENTOS
Biological and medical sciences
CARNE DE POLLO
chicken
CHICKEN MEAT
Cooking
FOOD ANALYSIS
Food industries
Food science
FOODS
Fundamental and applied biological sciences. Psychology
HEAT TREATMENT
Meat and meat product industries
near infrared spectroscopy
Poultry
PRODUIT ALIMENTAIRE
Scientific imaging
Temperature
thermal history
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
VIANDE DE POULET
title Evaluating previous thermal treatment of chicken patties by visible/near-infrared spectroscopy
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